Ingredients

Main Ingredients

Half duck

1 bottle of beer

Ginger (Zi Jiang) 200 grams

Accessories

Er Vitex peppers

100 grams

Large green peppers

2 pieces

Pickled ginger

2 pieces

Pickled pepper

10 pieces

Pixian Douban

1 spoon

Dried Sichuan peppercorns

A little

Garlic

7 cloves

Recipe for Beer Ginger Duck

1.

Prepare all the materials

2.

First put the duck in the pot and fry the water. Some people Blanch. But I personally think that it is better to explode it, it can force out the moisture in the duck, and the finished product is more fragrant. Blanching is just to remove the blood

3.

Remove the water that bursts out

4.

The duck is completely dry Later, oil will come out. At this time, add a little cooking wine to help remove the fishy smell. Add a little dark soy sauce for coloring

5.

Scoop out the fried duck and set aside

6.

Start again One pot, I only have one at home and I clean it. Add an appropriate amount of vegetable oil

7.

When the oil temperature is 80% to 90% hot, I usually add dried Sichuan peppercorns to check the oil temperature. It's ok if the peppercorns exercise vigorously but don't turn to mushy immediately. Add Pixian watercress, pickled ginger, pickled pepper, salt and garlic and stir-fry until fragrant. Stir-fry a little longer until you can smell the fragrance.

8.

After the ingredients are fragrant, add Add the fried duck and stir-fry. Fry a little longer to make the duck as dry as possible. In order to absorb more flavor later

9.

Add beer, just enough to submerge the duck. After the fire comes to a boil, keep it on medium heat for 10-15 minutes. If the duck was dry enough during the previous stir-frying and frying, the duck will absorb a lot of flavor at this time. If you like garlic, you can add a little garlic at this time

10.

When the beer is halfway done, add young ginger, two vitex strips and large green peppers. Only two vitex branches have spicy flavor. I added the big green pepper because I didn’t want it to be too spicy and I wanted to eat hot pepper, so I added it. If you don't like spicy food, you can add less wattle leaves and large green peppers. If the food is spicy, you can add a little millet to enhance the taste

11.

Medium heat for about five minutes, the pepper will be cooked through and the ginger will be ready. Ready to plate and serve